Baby potato biryani recipe

       Another rice variety which I wanted to make since a very long time as I am quite fond of the cute little potatoes. Biryani usually consumes lot of time and I was waiting for the opportunity and finally could make it last weekend. I used the similar recipe as I do with the vegetable biryani. But this time I added a green paste made with mint and coriander. Mint leaves imparts a wonderful flavour to the rice.

Summary

  • Cuisine: north indian
  • Course: main course
  • Preparation Time: 20 mins
  • Cooking Time: 30 mins

Ingredients

15 nos Baby potatoes-  around
2 Onion- big
1 Tomatoes-big(chopped fine)
2 cups Basmati biryani rice

Steps

  1. Whole spices
  2.  Bay leaves- 1
  3. cardamom seeds-3-4
  4. Cloves- 3-4
  5. Cinnamon- 1 small pieces
  6. Nuts
  7. Cashew nuts-4-5 broken to bits
  8. Almonds-4-5 broken to bits
  9. Raisins- around 10
  10. Green paste-
  11. Grind the following to a paste
  12. Coriander leaves- 1 small bunch
  13. Mint leaves- 1 small bunch
  14. Green chilly- 2-3
  15.  Other spices-
  16. Ginger garlic green chilly paste- 1tbsp
  17. Turmeric powder- 1tsp
  18. Chilly powder-1tsp(optional)
  19. Biryani masala-1tsp
  20. Milk saffron mixture– Soak the saffron strands in warm milk.
  21. Milk-1/2 cup(warm)
  22. Saffron strands- few
  23. Salt to taste
  24. Oil-2tbsp
  25. Ghee- 1/4th cup

 Method-

  Wash the rice properly.

  1. Ingredients

    Add around 21/2 -3 cups of water.
  2. Steps

    1. Add salt and a pinch of turmeric powder.
  3. Cook till it is 3/4th done.
  4. Switch off flame and keep aside.
  5. Slice one onion into long pieces.
  6.  Heat the oil in a pan.
  7. Add the onion and fry them till they are golden brown.
  8. Remove them on a tissue.
  9. In the same oil, add the nuts and fry till golden brown. Remove and keep aside till use.
  10.  Wash and peel the baby potatoes.
  11.  Poke them using a fork.
  12. Cook the potatoes in water till they are soft.
  13. Alternatively pressure cook them till soft.
  14. Drain off the water completely and roast them in the oil till golden brown. Keep aside.
  15. Chop the onion and tomato into fine pieces.
  16. Heat a little oil or ghee in a pan.Add the whole spices.
  17. Saute the onions and ginger garlic green chilly paste till the onions are translucent.
  18. Add the tomatoes followed by turmeric powder, chilly powder (if adding) and salt.
  19. Cook till it is well combined and mushy.
  20. Add the green paste and mix well.
  21. Add the baby potatoes.Mix well. Add the curd and biryani masala and mix well.
  22. Divide the rice into three equal parts and the baby potato gravy into 2 equal parts. 
  23.  Now take a heavy bottom pan or the pressure cooker pan. Rub some ghee on the bottom.
  24. Add a layer of rice on the bottom.
  25. Add 1/4th of the saffron milk mixture to the rice.
  26. Top this layer with some fried onions.
  27. Layer this with one portion of the gravy. Add some ghee on the top.
  28. Now repeat with the next layer of rice, saffron milk mixture, fried onions and the gravy respectively.
  29. Add some more ghee on the top.
  30. Now finish off with the final layer of rice.
  31.  Add the roasted nuts on the top.
  32. Now add a glass of water.
  33. Close with a lid and cook for 10 more minutes.
  34. Mix well but gently.
  35. Serve hot with some raita.
  36. Notes-
  37. 1. While cooking the rice, you can add some bay leaves  for more flavour. Remove them after it is cooked.
  38. 2. When you are cooking the biryani after layering, you can place the pan on a tava and cook to prevent burning at the bottom and ensure uniform heating.

  1. Other biryani recipes-

Veg biryani

Masoor dal biryani

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